Profile of the Chef

Despite his young age Chef Mauro Canaglia shoulders 35 years of international experience, acquired working in prestigious Hotels and restaurants in various parts of the world, from Scotland for the Glen Eagles Hotel, to Venice for the Bower Grunwald Hotel and then with The Ritz-Carlton Hotel Company in the United States to mention a few.

In 1983, Chef Canaglia left for Toronto, Canada where he opened 2 Italian restaurants for “The St. James Restaurants Limited”. Two years later he transfered to the United States where he opened a French restaurant in St. Petersburg, Florida where he met and marred his wife Bari.

In the dining room, Bari serves the guests with professional efficiency and grace. She has a graphic design degree and worked as a graphic artist in the field of visual publication, before moving here in 1995. She created the restaurants logo and continues to create it’s publicity.

While working under “Michelin Star” Chef Guenter Seeger, The Dining Room was voted 8 years consecutively Best Restaurant in Atlanta from Atlanta Magazine as well as one of the 25 Best Restaurants in the United States by Food & Wine magazine.

Mauro’s career quickly escalated with The Ritz-Carlton Hotel Company becoming responsible in 1990 – 91 for the organization and planification for the opening of 2 of the Company’s Hotels: Kansas City and Philadelphia.

Afterwards supporting the opening of The Ritz-Carlton Pentagon City and The Ritz-Carlton Palm Beach, where Mauro participated in the technical and philosophical formation of the entire kitchen staff.

“Meals on Wheels” Gala organized by Chef MauroUpon request in 1992, executive Chef Mauro returned to The Ritz-Carlton Buckhead (Corporate Headquarters), where over and above his gastronomic responsibility, he also occupied himself with the formation of the kitchen personel for the Total Quality Management program resulting in acquiring the “Malcolm Baldridge National Quality Award”.

Chef Mauro in one of the restaurants’ vegetable gardensLater, the restaurant “The Cafe” at The Ritz-Carlton Buckhead, was honoured as the first restaurant in Atlanta to receive the star classification by Conde Nast Magazine.

And for 4 years consecutively, while under the watchful eye of Chef Mauro, “Best Brunch in Buckhead” by Buckhead Magazine.

Chef Canaglia also organized and coordinated guest Chefs: Paul Bocusse, Wolfung Puck, Jean Luis Palladin, Jean Joho, Michele Richard… for major gala events. Honored with the diploma of Executive Chef from the Federazione Italiana Cuochi for the enhancement of Italian cooking in the USA.

In 1992 Mauro conquered the silver medal during “The Atlanta Seafood Challenge” hosted by the American Culinary Federation, and then the Bronze in 1993. Chefs in America inserted Mauro Canaglia as one of the best 2000 Chefs of North America during 1992 and 1995.

our beginning in 1995Then in 1995, Chef Canaglia returned to his roots taking over the Trattoria all’Angelo. Together with his wife Bari welcome you and extend their hospitality with a light cuisine made from simple ingredients and captivating pairing of wines, where extra virgin olive oil is the main condiment. The menù, with Fish, Meat or Vegetarian, are creatively interpreted with seasonal products. An assortment of Italian or French cheeses, a wine cellar offering a selection of over 160 domestic and international wines as well as an interesting after dinner cordial cart tempting your senses. Special attention is given to our little guests. For which Chef Mauro and Bari have made available a fun-coloring children’s menù complete with crayons, books and toys.

Robert Mondavi toasting with Chef MauroFinalist in 1997 competition for “National Olive Oil and the Mediterranean Diet”, judged by the Federazione Italiana Cuochi.

Then again in 2000 finalist for “New Recipe Pairing-Torcolato Breganze DOC”, competition with chairman of the board Gualtiero Marchesi.

Later in January 2001 Chef Mauro was invited to Sea Island, Georgia USA, hosted by The Cloister Hotel Resort for the 17th edition of “The Cloister Food & Wine Classic” where he prepared a typical menù from his restaurant Trattoria All’Angelo, coupled Chef Mauro invited to Hong Kong in 2001with wines from Robert Mondavi. In February of the same year Chef Mauro was hosted by the Aberdeen Marina Club in Hong Kong where not only the menù of the Trattoria All’Angelo was featured but also different gastronomic events and cooking classes took place.

Continually bettering himself through learning and teaching others, is the spirit of Chef Canaglia a passion he transmits through different events organized together with Bari in their restaurant.

Today’s Menù

PROFILE of the CHEF

Chef Mauro Canaglia shoulders 35 years of international experience, acquired working in prestigious Hotels and restaurants in various parts of the world, from Scotland for the Glen Eagles Hotel, to Venice for the Bower Grunwald Hotel and then with The Ritz-Carlton Hotel Company in the United States to mention a few.
In 1983, Chef Canaglia left for Toronto, Canada where he opened 2 Italian restaurants for “The St. James Restaurants Limited”. Two years later he transfered to the United States where he opened a French restaurant in St. Petersburg, Florida where he met and marred his wife Bari.